765 minutes
A patriotic Flag Cake with layers of raspberry cream and whipped cream, adorned with fresh berries in the design of the American flag.
Raspberries, Fresh or thawed
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teaspoons
Cream Cheese, Room temperature
0 oz
Heavy Cream, Chilled
cups
Saltine Crackers
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Fresh Blueberries
0 oz
Confectioners’ Sugar
0 oz
1. Cook the Raspberries
Cook a mixture of fresh or thawed raspberries with granulated sugar and a pinch of fine sea salt over medium heat. Mash the berries for about 5 to 6 minutes, until the fruit breaks down into a saucy consistency. Strain the mixture, pressing to extract the liquid, and discard the solids. Stir in the vanilla extract and set aside to cool.
2. Prepare the Cream Cheese Mixture
Beat room-temperature cream cheese with sugar until smooth. Gradually pour in the chilled heavy cream, whipping to form soft peaks.
3. Fold in Whipped Cream
Gently fold half of the whipped cream into the cooled raspberry purée to make a lush raspberry cream with a thick, smooth consistency.
4. Assemble the Cake
Line a loaf pan with plastic wrap. Layer white whipped cream, saltine crackers, and raspberry cream in the pan, finishing with a layer of raspberry cream. Cover and refrigerate overnight.
5. Unmold and Decorate
Invert the cake onto a platter, remove the plastic wrap, and if desired, freeze briefly for clean slices. Decorate with fresh raspberries and blueberries to resemble the American flag and dust with confectioners’ sugar before serving.
Ensure dairy products like butter, eggs, and milk are at room temperature for better emulsification.
Switching to cake flour can yield a lighter, more tender crumb for your cake base.
Beat the butter and sugar until pale and fluffy to incorporate air, aiding in cake rise.
Use an offset spatula and hot water for a glossy and even frosting coat.
Utilize tools like rulers or toothpicks for even spacing in your berry flag design.
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